Wednesday, February 3, 2010

Cauliflower Pie with Grated Potato Crust

Cauliflower pie...sounds intriguing doesn't it? This little side dish is really unlike anything I have had before. However, I realized once I started eating it that a couple things were off. First, I did not let the potatoes bake long enough, so I was expecting a nice crunchy bottom, but instead it was a bit mushy. Second, I think I would prefer this if the cauliflower was baked at a higher temperature, to make it have more of a 'roasted' flavor and texture, and less crunch. This could also be remedied by making sure all the cauliflower florets are very small. Last, I would add more cheese, because everything is better a bit cheesier:)

Cauliflower Pie with Grated Potato Crust
Source: Branny Boils Over, adapted from The Moosewood Cookbook

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten
1/4 cup grated onion

For the Filling
1/2 cup packed grated strong cheddar cheese, divided
1/4 cup parmesean cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper

Combine grated potato with salt, onion, and beaten egg. Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil. Bake in a preheated 400* oven for 30-40 minutes until it browns. Remove from oven and lower temperature to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt. Add garlic and cook lightly. Add pepper to taste. Break cauliflower up into small florets (I encourage you to just pulse in a food processor until chunky). Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle parmesan cheese on top. Filling will appear dry.

Bake for 40 minutes until tender and delicious. Let set 5-10 minutes before unmolding (if using a springform pan).

5 servings

Calories 228.8
Total Fat 4.9 g
Saturated Fat 2.6 g
Protein 12.0 g

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